Ingredients

• 1 pound medium-size red-skinned potatoes
• 1 tablespoon tarragon white-wine vinegar
• 2 1/4 cups thinly sliced celery (about 5 stalks)
• 4 ounces Black Forest ham, cut into 1 1/2 x 1/4 inch strips
• 6 tablespoons mayonnaise or crème fraîche
• 3 tablespoons chopped fresh tarragon
• Fresh tarragon sprigs (optional)

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Instructions

1. Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely.
2. Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.